Name: Middle Eastern Chickpea Salad
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 400 g chickpeas (canned, drained but still wet (Note 1)); 2 tbsp olive oil; 1 tsp ground cumin; 1.5 tsp allspice; 1 tsp cardamon powder; 0.25 tsp salt; 2 null cucumbers (diced); 2 null tomatoes ((or 3 medium tomatoes), diced); 1 null red onion ((small), diced); 0.25 cup coriander (leaves, roughly chopped); 0.25 cup parsley (roughly chopped); 1.5 tbsp sherry vinegar ((Note 2 - sub with white wine vinegar or red wine vinegar)); null null lemon zest (of half a lemon); 2 tbsp lemon juice; 0.25 cup extra virgin olive oil; 1 tsp caster sugar; 1 null garlic cloves (1 clove, smashed (Note 3)); null null salt pepper; 0.5 cup vegan yogurt; null null pita bread

Instructions

Show units in method

1

Combine the Dressing ingredients in a jar and shake. Set aside for minutes (20) to allow the flavours to develop.
2

Place chickpeas (400 g) in a large bowl. Scatter over ground cumin (1 tsp), allspice (1.5 tsp), cardamon powder (1 tsp) and salt (0.25 tsp), then toss to coat. The wetness of the chickpeas will make the spices stick.
3

Heat olive oil (2 tbsp) in a large pan over high heat and fry the [chickpeas] for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.
4

Combine the Salad Ingredients (cucumbers (2), tomatoes (2), onion (1 red), coriander (0.25 cup), parsley (0.25 cup)) in a bowl. Drizzle with a bit of the prepared Dressing and toss. Transfer to serving bowl.
5

Top salad with [chickpeas] (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.
6

Great served with a dollop of vegan yogurt (0.5 cup) and [pita bread] to stuff the salad into.